A bangin’ Korean Ddeok Guk recipe for 2016
Koreans know this too well, but allow us to orient those who are unfamiliar: Ddeok Guk 떡국 (rice cake soup) is a rice cake shaped in the form of a disk and is served in a very flavorful broth. This dish is very widely eaten during the New Year’s day, regardless of whether it is the Korean one (Lunar calendar’s first day) or the Western one (January 1). According to tradition, Koreans believe that eating Ddeok Guk will allow everyone to age a year older when the New Year comes in. Eating rice cake soup has been very significant during the New Year’s that asking someone if he or she has already eaten one is already equivalent to asking someone if he or she just got a year older. This dish also has its symbolisms: the clear soup signifies a fresh start for the year ahead, while the disc-shaped cakes symbolize money and therefore, prosperity. Oh we do say yes to new beginnings and riches!
It’s never too late to prepare your own Ddeok Guks just before 2015 waves goodbye. Here’s an awesome Ddeok Guk recipe that will help you look forward to 2016 in the most delicious way possible:
Ingredients
- 1 pound sliced ddeok rice cakes (or homemade) soaked in cold water for 30 minutes and drained
- 7 cups water
- ½ pound beef (flank steak or brisket), chopped into small pieces
- 3 to 4 garlic cloves, minced
- 1 dae-palarge green onions (or 3 green onions), washed and sliced thinly and diagonally.
- 2 teaspoons vegetable oil
- 2 eggs
- 1 tablespoon fish sauce(or soup soy sauce to your taste)
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- 1 sheet of gim (black seaweed paper)
- 1 red pepper (optional), chopped
- salt
Make one today!
1. Boil water in a pot for approximately 15 minutes.
2. Put in the garlic and the beef in the boiling water and wait for around 25 minutes until you get a savory broth.
3. Get a sheet of gim and heat both sides until they become crispy. Crush the black seaweed paper using your hands after putting it in a plastic bag.
4. Separate the whites and yolks of the eggs and put them into two bowls. Add some salt and slice off the strings.
5. Add and evenly distribute the oil to a non-stick pan.
6. Turn off the heat. Pour the egg yolk mixture into the pan, spread the mixture evenly, and flip so that both sides will be cooked evenly. Once cooked, slice the egg into thin strips.
Put the rice cake, green onion, fish sauce, and salt to the boiling soup for around 8 minutes until the rice cakes float. Don’t forget to stir. The egg whites should also be put in for around a minute until it gets cooked. Afterwards, add the green onion, black pepper and sesame oil to taste. Stir properly and then they’re ready! Feel free to add some garnishing such as seaweeds, egg strips, and onions among others. Kimchi also goes well with this dish!
We are certain that you’ll be more ready to embrace 2016 once you get a taste of Korean Ddeok Guk.
What about you – do you have any favorite Ddeok Guk or other New Year’s Korean food recipes to share?
